Instant Pot Tomato Soup
User Reviews
5.0
258 reviews
Excellent
Instant Pot Tomato Soup
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Make this Delicious Creamy Comfort: Instant Pot Tomato Soup Recipe (Pressure Cooker Tomato Soup)! This homemade tomato basil soup from scratch (with vegan option) is healthy, super easy to make, and freezer-friendly. Perfect dip for the toasted golden grilled cheese.
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Ingredients
- 3 pounds (1396g) field or roma tomatoes , cut in half horizontally
- 3 cups (750ml) unsalted chicken stock (vegan option: use vegetable stock)
- 3 (11g) garlic cloves , finely chopped
- 1 (248g) medium onion , chopped
- 1 (102g) carrot , chopped
- ½ cup (125ml) heavy cream (vegan option: use coconut milk)
- 2 tablespoons (30ml) olive oil
- 1 tablespoon (14g) unsalted butter (vegan option: use olive oil)
- 2 tablespoons (30ml) fish sauce (vegan option: use regular soy sauce)
- 2 tablespoons (30g) jasmine rice
- A pinch dried basil
- A pinch dried thyme
- Salt, sugar & ground black pepper to taste
Garnish:
- fresh basil
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Instructions
- Optional Flavor Enhancing Step - Quick Roast Tomatoes: Preheat oven to 400°F. Layer tomatoes (cut side up) in a baking tray. Drizzle with olive oil and season with salt & ground black pepper. If your tomatoes are not in season, sprinkle a little sugar on the tomatoes to help them caramelize better. Place baking tray in the oven’s middle rack. Depending on your oven and tomatoes, it will take 45 - 65 minutes.*Note: This step maximizes the flavor of your tomatoes. If you don’t want to turn on the oven, another option is to brown the tomatoes (cut side down) with olive oil in the Instant Pot on Sauté More for 4 - 5 minutes. Set aside on a large bowl.
- Prepare Pressure Cooker: Heat up your pressure cooker over medium high heat (Instant Pot: press Sauté button, then Adjust button to Sauté More function). Ensure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).
- Sauté Onion, Garlic, and Carrot: Sauté onions in 1 tbsp unsalted butter for roughly 2 – 3 minutes until soften. Add in garlic and season with a pinch of kosher salt and ground black pepper if you like. Sauté for 1 minute until fragrant. Add in chopped carrots and saute for another minute.
- Deglaze: Pour ~ ½ cup (125 ml) unsalted chicken stock. Scrub all the brown bits off bottom of the pot with a wooden spoon. Keep the brown bits as they are very flavorful.
- Pressure Cook Tomato Soup: Add roasted/browned tomatoes, 2 tbsp (30g) jasmine rice, a pinch of dried basil, and a pinch of dried thyme in Instant Pot. Pour in 2 tbsp (30ml) fish sauce and remaining unsalted chicken stock. Close the lid and cook at High Pressure for 3 minutes. Turn off the heat and do a 10 minutes Natural Release. Open the lid carefully.
- Blend & Season: Blend tomato soup into desired consistency with an immersion hand blender. *Optional: Strain the tomato soup over a fine mesh strainer for maximum smoothness. Add ½ cup (125ml) heavy cream. Taste the soup and season with salt if necessary. Depending on the tomatoes, you may want to add a pinch (or a few pinches) of sugar to balance the acidity flavor. It does wonder to the flavor!
- Serve: Garnish with fresh basil. Enjoy immediately. This will be a really good soup to serve to your favorite guests with grilled cheese sandwiches on the side :)
Equipments used:
Notes
- *Rate Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!
Nutrition Information
Show Details
Calories
232kcal
(12%)
Carbohydrates
21g
(7%)
Protein
6g
(12%)
Fat
15g
(23%)
Saturated Fat
6g
(30%)
Cholesterol
32mg
(11%)
Sodium
539mg
(22%)
Potassium
793mg
(23%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
5080IU
(102%)
Vitamin C
35.7mg
(40%)
Calcium
61mg
(6%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Calories | 232kcal | 12% |
| Carbohydrates | 21g | 7% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 32mg | 11% |
| Sodium | 539mg | 22% |
| Potassium | 793mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 5080IU | 102% |
| Vitamin C | 35.7mg | 40% |
| Calcium | 61mg | 6% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
258 reviews
Excellent
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